- Hey guys today we're making really cute
and easy Easter cookies.
They're bird's nests with a sugar cookie base,
toasted coconut on top
and little chocolate eggs in the middle.
It's going to be really easy and delicious.
Let's get started.
I'm spreading out about maybe 5 ounces
of sweet coconut flakes onto a baking sheet.
I'm going to bake it at 325 Fahrenheit for maybe 5 minutes,
making sure to toss all the flakes half way through
so that it's evenly toasted.
The first step is to sift our dry ingredients.
We're starting off with 4 cups
or 500 grams of all-purpose flour.
That we're sifting into a large bowl.
3/4 of a teaspoon of salt.
1/2 a cup or 60 grams of corn starch.
Sift our dry ingredients.
Corn starch is the secret ingredient
to no-spread sugar cookies,
so if you don't want your sugar cookies
to melt all over the place, add some corn starch.
Give it a whisk and we'll set aside.
Now it's time for our butter.
We're going to cream the butter
and sugar together in the mixing bowl
using a paddle attachment.
2 sticks or 230 grams of unsalted butter at room temperature
1 cup or about 240 grams of granulated sugar,
cream it together.
I'm going to scrape the bottom of the bowl
and then add my eggs.
2 eggs
Just let that mix for a few moments.
All right that looks great.
Now we're going to add our dry ingredients.
Most important thing is just try not to make a mess.
Now we're going to mix on low with the paddle attachment
until it's just combined
and this will be kind of a crumbing mixture.
It's not going to be really gooey,
but once we chill it in the fridge it'll come together
and be beautiful for cut outs.
While it's running drizzle in 1 teaspoon of vanilla extract.
So as you can see this mixture really,
sticks together it's not like your normal cookie dough.
It's almost plasticy
which is why it'll hold it's shape together.
That's the corn starch does.
Now plop this onto the parchment paper.
I'm just going to press out a little bit.
Roll it out between two pieces of parchment paper.
I rolled this out to have little bit less than half an inch.
It's going to go into the fridge now to chill
and once it's firm I'm going to take it out
and cut my circles.
It's been about an hour and my dough is nicely chilled
so now it's time to cut out
and place onto a silpat for baking.
I always like using silpat which is really just,
a silicone sheet that's reinforced on the inside
because it prevents burning on the bottom of the cookie.
Which is just nice,
no one wants a burnt cookie when you're photographing.
Taste wise I actually love a burnt cookie,
there's something so pleasing
about a perfectly cut sugar cookie, I love it.
I have a lot of excess dough left over.
This is not garbage you can just roll it up into a ball,
roll out and chill it again.
Usually I like to keep in the freezer
for emergency cookies later
but you can make a second batch of nests if you want too.
After these bake, you have to let them cool on the mat
for maybe like 5 minutes or so until they're a bit more set.
Then you can transfer to a wire rack to cool completely
and get decorated.
375 for about 12 minutes.
I think these actually going to be way cuter
with little speckles kind of like a robins egg,
so I mixed up coco powder and vanilla
and I'm just going to flick that onto the candy eggs
with a small brush.
Whipping up a small batch of buttercream
so that the coconut will stick to the cookie
and have a little nest effect for the eggs.
1 1/2 sticks of unsalted butter room temperature.
Sift in the powder sugar.
Drizzle like a teaspoon of vanilla.
Just maybe a tablespoon of cream.
Transfer your buttercream to a piping bag
and snip the tip off.
We're just going to be roughly piping
so there's no need for precision.
I actually love the edge of these sugar cookies,
they're so sharp and beautiful.
I'm going to pipe my buttercream in the middle
to make my nest and leave the edge exposed.
This all is to let people know this is a sugar cookie
it's not a coconut macaroon.
I'm going to use a spatula to bring some into the center
so it'll be completely covered.
Just sprinkle and press the toasted coconut
onto the buttercream so you have your little nest effect.
Now it's time to finish off our little cookies
with some speckled chocolate eggs, so pretty and easy.
If I keep these warm
do you think I'll get little chocolate Easter chicks?
Thanks for watching, if you have any questions
leave them in the comments below
and don't forget to subscribe.